Master Homemade Beef Stock
Submitted by ss
Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.
YIELD
36 servingsPREP
30 minCOOK
9 hrsREADY
10 hrsOnce you make real homemade beef stock, the boxed stuff is dead to you. The difference is night and day: deep mahogany color, a rich gelatinous mouthfeel from the bone collagen, and a flavor with actual layers rather than salt and brown.
The roasting step is non-negotiable. Browning the beef bones and vegetables in a hot oven for over an hour develops the Maillard reactions that give the stock its depth. White stocks (unroasted) have their place, but for soups, gravies, and braises, the roasted version is what you want.
The deglaze move is where most home cooks lose flavor. After transferring the bones to the stockpot, scrape the sticky brown fond off the roasting pan with cold water and add that liquid back to the pot. Those caramelized bits are pure flavor.
A slow, low simmer for 6 to 8 hours is what extracts the gelatin and concentrates the flavors. Boiling makes the stock cloudy and bitter; gentle simmering keeps it clear and clean.
Add the peppercorns only in the last 15 minutes. Long-cooking pepper turns harsh and acrid; brief steeping gives you the spice without the bite.
Pro Tips
- Ask your butcher for marrow bones, knuckle bones, or oxtail. The more cartilage, the more gelatin in the finished stock.
- Skim the foam relentlessly during the first hour of simmering. Letting impurities cook back in clouds the stock.
- Strain through dampened cheesecloth, not just a colander. The cheesecloth catches fine particles for a clear stock.
- Chill overnight before using. The fat solidifies on top and lifts off cleanly. The stock underneath should jiggle like Jell-O when truly gelatin-rich.
Variations
- For veal stock, substitute veal bones for beef. Higher gelatin content, more delicate flavor.
- For a darker, richer demi-glace, reduce the strained stock by half over low heat.
- Add a Parmesan rind during simmering for an umami boost (yes, even in beef stock).
Freeze in ice cube trays for easy 2-tablespoon portions, or in 1- and 2-cup containers for soup and gravy bases.
Ingredients
Directions
Preheat oven to 450℉ (230℃) F.
Put the oil in a roasting pan and heat briefly in the oven.
Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat.
Roast 30 minutes longer.
Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot.
Drain off as much of the fat as possible.
Place the roasting pan over medium-high heat (use 2 burners if necessary), and add 2 cups of cold water and boil briefly.
Scrape up all of the browned bits into the water.
Transfer the liquid to the stock pot and add enough cold water to cover.
Bring slowly to a boil, skimming off all of the froth that forms.
Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt.
Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients.
Skim whenever necessary.
Add peppercorns for the last 15 minutes of the simmering.
Strain the “soup” into a large bowl through a colander lined with a double layer of dampened cheesecloth.
Gently press the solids to extract all of the liquid, and discard the solids.
Pour the stock into containers for storage and label and date them.
The stock will “keep” for up to 3 days in a refrigerator, and up to 6 months in a freezer.
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